Peppers and Eggs Sandwich
If you’re from the New York Tri-state area, you’re probably as familiar with a peppers and eggs sandwich as you are with an Italian butcher or the LIRR. This sandwich is also one of the great Italian-American comfort foods.
Recipe Mood: Comforting Nostalgia
Indulgence Level: Moderate
Effort Level: Easy
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If you grew up in the New York Tri-state area, you’re probably familiar with a peppers and eggs sandwich. And if you’re Italian-American, you likely ate peppers and eggs more often at home than anywhere else.
I dug into this sandwich countless times when growing up, along with this equally common Italian potatoes and eggs recipe and these scrambled eggs and zucchini. It’s often a toss-up which egg sandwich I prefer over the others. It’s usually the one I’m eating at the moment, but generally, I think it’s these peppers and eggs.
For years, my mother made a peppers and eggs sandwich with red bell peppers before using cubanelle peppers instead. If you’re unfamiliar with cubanelles, they’re also known as “Cuban peppers” and are frequently used in cuisine throughout Cuba, Puerto Rico, and the Dominican Republic.
Cubanelles are also known as “Italian frying peppers” and are used in many Italian dishes, so I guess they have a way of getting around. They’re less sweet than red bells but slightly sweeter than the green ones. What’s best is that they’re more tender than any of the bell varieties, and their skins don’t loosen as they cook.
This recipe is very forgiving, allowing you to tweak it to your liking. I like a pretty even ratio of peppers to eggs, but add a couple of more peppers if you’re “team pepper,” or throw in a couple of more eggs if you want this closer to the ratio of an omelette.
Another great thing about this sandwich is that you can eat it for breakfast, lunch, dinner, or anytime!
Why You’ll Love This Peppers and Eggs Sandwich
Nostalgia between bread: OK, maybe it’s only nostalgia if you grew up eating it, but it’s one of the great Italian-American comfort foods.
Economical: It requires just a few ingredients that are all relatively inexpensive.
Everything cooks in one pan: That makes cleanup easy.
Key Ingredients
- Cubanelle Peppers: These peppers are more delicate and tender than the bell pepper variety and work well with eggs.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Cook the peppers and onions: Heat the oil in a large skillet and cook the peppers with salt and pepper for 15 minutes, stirring occasionally. Add the onions and cook for an additional 15 minutes, until the peppers and onions are tender and golden, stirring fairly often.
- Cook the eggs: Scramble the eggs in a bowl with a pinch of salt, then add them to the pan and cook over low heat until set. Stir occasionally.
- Assemble the sandwiches: Pile the cooked peppers and eggs onto rolls, such as Ciabatta or Kaiser.
Pro Tips
Use a cast-iron pan if you have one: These pans heat more efficiently and cook better than “ordinary” pans. If you don’t have one, a large skillet will work fine.
Slice the peppers and onions beforehand: This will make preparing the recipe even easier. Just store the pre-cut peppers and onions in the refrigerator until you’re ready to use them.
Toast the rolls in the oven: Toast the rolls if you want them warm and crisp for the sandwiches.
Variations & Substitutions
-You can use any kind of peppers you like. Bell, banana, and Anaheim peppers are good options.
-Whisk some grated Parmesan cheese into the eggs (not traditional, but not sinful either).
-Top the peppers and eggs with melted mozzarella (also not traditional, but no matter!).
-Garnish with minced Italian flat-leaf parsley for a pop of freshness and color.
Recipe FAQs
Yes! For best results, I recommend cooking only the peppers and onions beforehand. When it’s time to eat, reheat the peppers and onions in a pan on the stovetop before adding the eggs and cooking them through.
Reduce the heat to low when adding the eggs. Cooking them low and slow will help keep them tender and fluffy.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Try not to store it on bread, as it will become soggy.
Freezer: I don’t recommend freezing these peppers and eggs. They’ll turn limp from their high water content.
Reheat: Reheat in the oven just until cooked through. You can also reheat in the microwave.
More Sandwich Recipes
- Meatball parm hero
- White pizza panini
- Roasted eggplant sandwich
- Italian potatoes and eggs recipe
- Easy Asian tuna salad recipe
- Best Italian fried eggplant sandwich
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Peppers and Eggs Sandwich
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cubanelle peppers seeded and sliced julienne (no less than ¼")
- ¾ teaspoon kosher salt divided (½ teaspoon + ¼ teaspoon)
- Ground black pepper
- ½ large yellow onion peeled and sliced julienne (no less than ¼")
- 6 large eggs whisked
- 4 round rolls or 3 hoagie-style rolls (Note 1)
Instructions
- Heat the olive oil in a large pan on medium-low to medium heat. Add the peppers, ½ teaspoon salt, and pepper. Cook, stirring often, for about 15 minutes, then add the onions. Continue cooking for another 15 minutes or until the peppers and onions soften and turn golden.
- Whisk the eggs in a bowl and season them with the remaining ¼ teaspoon salt before pouring them into the pan.
- Reduce the heat and cook the eggs, stirring often, until scrambled and fully heated through, about 3 minutes. Taste for salt; it will likely need some more, depending on preference.
- Turn off the heat. Scoop the peppers and eggs onto some sandwich rolls. Enjoy!
This sandwich tastes awesome, and it’s cheap to make!